Indulgent Gluten & Dairy Free Chocolate Chunk Brownie

Gluten free? Dairy free? Brownie lover? I GOTCHU. In fact, this is probably the best brownie recipe I’ve come up with yet. As, if you haven’t noticed, I’m going through a bit of a brownie obsession right now. It happened with cookies a while back, too – I made vegan cookies, protein cookies, regular cookies, peanut butter cookies…all in the space of about 1.5 weeks. Unfortunately only a few of the recipes made it to the blog, so maybe I need to re-live this obsession..

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Cookies aside. I’m not even going to attempt to validate these brownies as something that could be construed in some sort of context as being healthy. It’s not. This is not one of my healthier recipes, adaptations or protein recipes. This is a pure bit of indulgence. But, it’s worth every little big mouthful.

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It’s incredibly gooey and rich and ugh. Even my Mum was impressed. And she’s used to Nigella Lawson’s brownie recipe (which is insane just FYI). This also serves as testament to the fact that just because something is ‘gluten free’ or ‘dairy free’, that it is automatically denoted as ‘healthy’. That’s one of the biggest diet myths or assumptions coined by the health and fitness community that irritates me the most.

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Strangely, and I kind of don’t want to say it, but, I think this would actually be improved by removing the chocolate chunks.. It’s that gooey and that rich that their presence is kind of a nuisance. I’ll leave that one up to you, but just saying, they’re not needed…

The version shown in the images has:

  • white chocolate chunks
  • dark chocolate chunks
  • a Nutella swirl
  • butterscotch pieces on top
  • AND a Nutella icing drizzled over the top

Now. This might sound a bit overboard and well, yes, yes it probably it. But there is method in my (albeit slightly brilliant, let’s face it) madness.

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The night I made these, I got a bit of a shock. My grandpa is 94 years old, and lives on his own, and quite often has falls and can’t get back up. Fortunately we live only 5-10 minutes down the road from him, and he has a button he can press so that should he have a fall, he can press it and it connects to a operator service that will then phone us.

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That night he had a fall so my Mum and I went to (literally) pick him up off the kitchen floor. At least my muscles come in handy on some occasions! He was okay but he lifted the sleeve of his jumper so that my Mum could tend to his bloody elbow, and because he always wears comfy aka loose fitting clothing, I never noticed just how much weight he’d lost. His arm was the size of mine when I was very ill with Anorexia. So it goes against the student nutritionist in me, but at 94 if you can’t eat all the sugary delights, then when the hell can you. Hence, these were made for him and I went all out with the things I thought he’d like, but packed in the extra calories where I thought I could.

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I did indeed work out the calories for interest purposes. Assuming 1/6th as a portion, to my dismay they weren’t actually as calorie dense as I was hoping they would be, despite all the Nutella used. However, this is good news for everyone else. And hey, I tried. Can’t blame a girl for trying!

Ingredients:

  • 30g dairy free spread (or butter if not dairy free)
  • 50g semi-sweet dark chocolate
  • 15g golden syrup
  • 10g coconut oil, melted
  • 1 egg
  • 75g granulated sugar
  • 10g cocoa powder
  • 35g peanut flour or almond flour (i.e. ground almonds/ground peanuts NOT the reduced fat kind that is available)
  • add ins: chocolate chunks, soaked dried fruit, marshmallows etc (optional)
  • swirl ins: Nutella, peanut butter, chocolate spread (optional)

NOTE: Nutella is not dairy free – if you are making these with a dairy free person in mind or are dairy free yourself, please omit the Nutella or use a dairy free alternative.

Directions:

  1. Preheat the oven to 180C. Prepare a small baking dish by lining with baking paper.
  2. In a pan, gently melt together the spread and chocolate until smooth and glossy. Remove from the heat and stir in the golden syrup and coconut oil.
  3. Allow the pan to cool slightly before beating in the egg, followed by the sugar. Stir in the cocoa powder and the peanut or almond flour until everything is combined. Fold in any chocolate chunks or add ins you’re using now.
  4. Scrape the batter in the prepared baking dish. If adding a swirl to the top, gently melt or warm the spread of choice and blob it over the surface. Use the handle of a teaspoon or a skewer to swirl it around the top. Bake in the oven for 30-35 minutes.

 

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